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220mm Stainless Chef Knife

380.00
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220mm Stainless Chef Knife

380.00

#172

European style chef knife. It is lightweight, has a stainless blade.

Weight: 167g

Length overall: 350mm

Balance point: Under the X of the logo.

Blade

The blade has a convex grind and is tapered from the bolster to the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

Steel: RWL-34
This is a powder metallurgy steel made specially for knives by Damasteel in Sweden. It has very high strength and toughness combined with extreme edge sharpness that is easy to maintain.
It has a reasonably good corrosion resistance, meaning it is stainless for most normal applications.

Heat treatment: The blade has been heat treated inhouse in a PID controlled furnace at 1050°C and quenched between aluminium plates. This is followed by a sub zero quench at -79°C and finally tempered in a PID controlled oven to the final hardness.

Hardness: 63 HRC

Height at heel: 50mm

Cutting edge length: 217mm

Thickness at

  • Spine at bolster: 2.5mm

  • Spine halfway: 1.8mm

  • 1 cm from the tip: 0.6mm

Handle

Material: Stabilised chestnut.

Bolster and spacers: Ebonite bolster, G10 and brass spacers. 3mm brass handle pin

Treatment: The handle is treated with Danish Oil

This knife is all handmade by me in my workshop in Copenhagen. I make two to three knives a week, each one is custom fitted. While they follow a template I have developed for each type of knife, they are all slightly different.

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#172

European style chef knife. It is lightweight, has a stainless blade.

Weight: 167g

Length overall: 350mm

Balance point: Under the X of the logo.

Blade

The blade has a convex grind and is tapered from the bolster to the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

Steel: RWL-34
This is a powder metallurgy steel made specially for knives by Damasteel in Sweden. It has very high strength and toughness combined with extreme edge sharpness that is easy to maintain.
It has a reasonably good corrosion resistance, meaning it is stainless for most normal applications.

Heat treatment: The blade has been heat treated inhouse in a PID controlled furnace at 1050°C and quenched between aluminium plates. This is followed by a sub zero quench at -79°C and finally tempered in a PID controlled oven to the final hardness.

Hardness: 63 HRC

Height at heel: 50mm

Cutting edge length: 217mm

Thickness at

  • Spine at bolster: 2.5mm

  • Spine halfway: 1.8mm

  • 1 cm from the tip: 0.6mm

Handle

Material: Stabilised chestnut.

Bolster and spacers: Ebonite bolster, G10 and brass spacers. 3mm brass handle pin

Treatment: The handle is treated with Danish Oil

This knife is all handmade by me in my workshop in Copenhagen. I make two to three knives a week, each one is custom fitted. While they follow a template I have developed for each type of knife, they are all slightly different.